Fried rice is a popular component of Chinese cuisine and other forms of Asian cuisine.
The main ingredients for the plain nasi goreng include pre-cooked rice, soy sauce, garlic, shallot and some spring onions for garnishing.
Nasi goreng can be eaten at any time of day, and many Indonesians, Malaysians and Singaporeans eat nasi goreng for breakfast, often using leftovers from the previous day's dinner.
The rice used to make nasi goreng is cooked ahead of time and left to cool down (so it is not soggy), which is one reason to use rice cooked from the day before because yesterday cooked extra rice.
Fried rice is made from cold rice which has already been cooked by boiling.
The wok is heated with some oil, until it starts smoking.
Rice is stirred quickly and uniformly to prevent burning, and to coat the rice grains with oil to prevent sticking.
After 1-2 minutes the rice is flavored to taste and stirred thoroughly, then the other ingredients are added.
More often than not, the rice is also tossed with an egg to smooth its texture and enhance its flavor,
and hence the name 蛋炒飯, dan chao fan, meaning simply egg with fried rice.
The most common method of preparing is to stir fry spices like chopped garlic in a
wok briefly to release its aroma (a process called "爆香"),
and then to crack an egg into the wok; before the egg becomes completely cooked
the rice is then added, and after some intense stir frying it is ready to be served.
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